Breakfast Buns and Rolls Chocolate Facebook Live Recipes Patisserie & Pastry

Chocolate Orange Rolls


These rolls are a perfect morning breakfast for a lazy sunday with the family.

What is a Chocolate Orange Roll?

Think cinnamon roll with out the cinnamon and chocolate orange flavour instead! They are a delicious treat for a family breakfast or as an afternoon snack with a cup of tea.

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

Check more recipes out here.


The Dough 
180ml Warm Milk ( roughly 60c) 
7g Fast Action Dried Yeast 
1 Medium Egg Whole 
1 Medium Egg Yolk 
60g Melted Unsalted Butter 
400g White Bread Flour 
50g Sugar and Crumbs Chocolate Orange Cocoa Powder
3/4 Tsp Salt 
60g Part Melted Unsalted Butter 
50g Brown Sugar (Light or Dark)
100g Sugar and Crumbs Orange Zest Natural Flavoured Icing Sugar
100g Chocolate Chips Milk/White or Dark 
120g Melted Milk or Dark Chocolate ( Callebaut Callets work well for this)
Sprinklicious sprinkles 
Grease a brownie tin approx 20x20cm with butter 

Method – To make the Dough 

1. Warm the milk to 60c in either a saucepan over a medium heat or in the microwave.

2. Add to a mixing bowl and pour over the active yeast, give it a little stir.  Wait for the yeast to activate (its should start to foam (little bubbles)

3. Now add the egg and egg yolk, stir in then add the melted butter, stir again with a whisk.

4. Add in the 400g of Bread Flour and the Cocoa powder plus the salt, Attach a dough hook and mix the ingredients together for 6-8 mins until kneaded into a smooth dough.  You can do this stage by hand too, once the flour, cocoa powder and salt has been added use a wooden spoon to fold together then knead on a worktop until you have a smooth dough.

5. Transfer the dough to a large bowl that has been greased with a little flavourless oil and the cover with clingfilm, finally cover with a warm tea towel and place in an area of your home that is warm( and airing cupboard or on the windowsill above a radiator, do not put directly on the heat source or in sunlight.   Leave to prove for 1 1/2 hours approx until double in size.

The Filling

6. Tip out onto a lightly floured board and bring together kneading it until you have a soft dough ball.   Roll out into a rectangle shape and spread over the partly softened butter.  Mix the sugars together and sprinkle them over the butter, finally sprinkle of the chocolate chips.

7. Starting at one of the smaller sides, tightly roll up the dough all the way to the other side.  Cut the roll into approx 9 pieces about an inch thick.  Place each roll into the prepared brownie tin 3×3.  

8. Cover the rolls with clingfilm and a warm towel and again leave to prove again for 30 mins or until doubled in size again.

9. Preheat the oven to 180c, 10 mins before your dough has finished proving.

10. Melt a little bit of butter about 20g and brush this over the rolls before baking for 20-25 mins.


11. Melt the chocolate in a bowl over a pan of boiling water, make sure the bowl does not touch the water.  

12. Once the rolls are baked leave in the pan for 5 mins to cool slightly, then drizzle over the chocolate and sprinkles.

This is the Facebook Live I did on the 29th October 2020 you can watch it
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